Alma's Striped Bass Seviche

Alma's Striped Bass Seviche
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  • 1 teaspoon ground cumin
  • 2 anaheim chiles, seeded and thinly sliced
  • ½ teaspoon freshly ground pepper
  • 1 pound striped bass or halibut, thinly sliced
  • 1 tablespoon ground coriander
  • 1/3 cup fresh lemon juice
  • ½ teaspoon salt
  • + 4 more ingredients
    • 2 ½ cups fresh grapefruit juice
    • 1 cup fresh lime juice
    • ½ cup dry sparkling wine
    • 1 red onion, halved and sliced

Combine all ingredients in a stainless steel or glass bowl. Cover and refrigerate 2 hours or until fish is firm and opaque. Using a slotted utensil, spoon into individual glasses. Serve with crackers or crostini.

View full recipe at My Recipes


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